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Instant wonton processing method

A technology for processing and manufacturing ravioli, which is applied in the field of instant ravioli processing and manufacturing. It can solve the problems of short storage time of ravioli, difficulty in carrying ravioli for traveling, and limitation of cooking equipment, etc., and achieve the effects of low moisture content, long shelf life and fast rehydration

Inactive Publication Date: 2006-10-11
陶祝安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional handmade wontons have the disadvantages of short storage time at room temperature and the need for cooking equipment when eating; while quick-frozen wontons currently on the market prolong the storage time, but wontons are not easy to carry when traveling, and they are also limited by cooking equipment when eating.

Method used

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  • Instant wonton processing method

Examples

Experimental program
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Effect test

Embodiment Construction

[0020] (1) Production of wonton stuffing

[0021] A. Take 700g of pork or chicken meat, grind it with a meat grinder, take 100g of vegetables and chop, add appropriate amount of seasonings and spices according to taste, and stir to make stuffing.

[0022] B. Put the stuffing into a container, steam it with 100°C steam for 10 minutes, pour it out and cool it for later use.

[0023] (2) Production of wonton wrappers

[0024] A. Take 1000g of flour above the standard flour, add an appropriate amount of gluten-enhancing agent, 300g of water, knead the dough by machine for 15-20min, ripen for 30-45min, compound rolling, and punch out the mesh-shaped wonton skin with a mold. The plane of the wonton skin is rectangular. The side length is 80×80mm, the skin thickness is 0.5mm, and there are 100 small round holes in the flat skin.

[0025] B. Steam the reticular wonton wrappers with steam at 100°C for 40 seconds, and the starch is α-gelatinized by more than 90%.

[0026] (3) Wonton ...

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Abstract

Disclosed is a process for producing instant dumplings in soup which comprises the steps of: (1) mincing pork, chopping vegetables, charging right amount of quelite, stirring into stuffing, steaming the stuffing in containers, (2) charging right amount of modifying agent and water, kneading flour, ripening, calendaring, pressing meshed covers with dies, steaming the covers, (3) forming with dumpling wrapping machine or manually, (4) drying the formed dumplings through freeze sublimation till water content is lower than 8%, finally packaging into vacuum or nitrogen.

Description

technical field [0001] The invention belongs to a food processing and manufacturing method, in particular to a processing and manufacturing method of instant wonton. Background technique [0002] Traditional handmade wontons have the disadvantages of short storage time at room temperature and the need for cooking equipment when eating; while quick-frozen wontons currently on the market prolong the storage time, but wontons are not easy to carry when traveling, and they are also limited by cooking equipment when eating. Contents of the invention [0003] The object of the invention is to provide a method for processing and manufacturing instant wontons. The production of wontons can be stored for more than three months at room temperature and is easy to carry when going out. It can be eaten after brewing with boiling water for 5 minutes. [0004] The object of the invention is to divide following manufacturing steps to realize: [0005] (1) Production of wonton stuffing: ...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23P1/08A23L35/00A23P20/25
Inventor 陶祝安
Owner 陶祝安
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